Detox Dinners

While doing the detox, the idea of making a separate meal for yourself can be daunting. So, don’t. Make one of these for your family, too! You can always add a side dish that will appeal to them as well without having to do an entire meal, saving you time and sanity. (It certainly won’t harm them to detox a little, too!)

Roasted Cauliflower with Lemon Mustard Dressing
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on Jul 22, 2013 | 0 comments
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1 head of cauliflower, cut into small florets 3 tablespoons oil 1 tablespoon lemon juice 1 tablespoon Dijon mustard 1/3 cup coconut milk or half and half 1/3 cup walnuts, hazelnuts or pecans 1/8 teaspoon freshly ground black pepper Preheat oven to 450 degrees. In a sheet pan or shallow roasting pan, toss the cauliflower with 2 tablespoons of oil and a little salt.  Roast cauliflower until tender and lightly browned, stirring once or twice for even roasting, 15-20 minutes. Meanwhile, dry roast the nuts if desired. In a large bowl, whisk together the lemon juice, mustard, coconut milk (or half and half) and remaining 1 tablespoon of oil.  Add the roasted hot cauliflower,...

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Creamed Kale
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on Jul 22, 2013 | 1 comment
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A great way to get Kale into your diet in a tasty way… no, really. Recipe by Mark Sisson: 1 Bunch kale, center stems removed, coarsely chopped, rinsed and drained. 3-4 Tablespoon butter or ghee OR coconut oil 1 cup heavy cream Freshly grated nutmeg (optional)   Melt butter or coconut oil in a large skillet or a saucepan over medium-low heat.  Add kale and cover to slightly steam – about 4 minutes.  Check kale and stir or turn to cook evenly, making sure kale and butter/oil do not burn at the bottom of the pan.  (Depending on the pan you might opt to lower heat and add 1 tablespoon of water to avoid burning). When kale is uniformly limp and about...

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Coconut Chicken Tenders
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on Feb 25, 2013 | 0 comments
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This recipe is tweaked a bit from Mark Sisson’s book “Primal Blueprint Quick and Easy”.  It’s Paleo, detox, and gluten-free friendly. Enjoy!   1 1/2 pound chicken tenders (or chicken breasts cut into thin strips) 3 tablespoons coconut oil   Chicken Seasoning: 3 tablespoons tamari 2 teaspoons coriander 1 teaspoon cumin 1 tablespoon sesame oil 3 tablespoons unsweetened coconut flakes (Bob’s Mill are available in most stores!)   Dipping Sauce: 1/2 cup almond butter 1/4 cup coconut milk 1/4 cup water 1 garlic clove 2 teaspoons ginger, minced (or dry if needed) 1 teaspoon tamari 3 teaspoons sesame oil 1 1/2 tablespoons fish...

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Shredded Cauliflower
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on Feb 24, 2013 | 0 comments
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1 small onion finely chopped 1 tablespoon coconut oil 1 head of cauliflower chopped or grated 1 pound of ground beef or venison (alternative: 1/2 pound ground beef and 1/2 pound ground sausage) 1 teaspoon salt 1 tablespoon dried parsley 1 14.5 ounce can of diced tomatoes 1 head of green cabbage (optional) Butter Saute onion and cauliflower in coconut oil for a few minutes, then cover with a lid and cook for three minutes to steam cauliflower.  Remove the lid and add meat, salt, pepper and parsley.  Saute for 6-8 minutes.  Add tomatoes.  Simmer for 10-15 minutes. While meat is cooking, cut cabbage into fourths, removing the inner core.  Separate leaves slightly. ...

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Greek Burgers
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on Feb 9, 2013 | 1 comment
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1 1/2 pounds grass fed beef 1/4 cup mint 2 teaspoons cumin 1 tablespoon cinnamon 2 eggs 1 tablespoon salt   Mix ingredients in a large bowl.  Shape into burgers.  Grill and enjoy! Top with Tzatziki Sauce or Pesto    

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Simple, Delicious Roasted Root Veggies
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on Feb 9, 2013 | 0 comments
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One pound parsnips One pound whole carrots One pound sweet potatoes 1/2 onion, sliced (not chopped) 3 tablespoons olive oil 1 teaspoon crushed garlic Salt and cracked pepper to taste   Heat oven to 375 degrees. Slice parsnips and carrots lengthwise and place in a large bowl.  Cut sweet potatoes into large chunks and add to other veggies.  Add onion, garlic, and olive oil.  Mix until coated.  Sprinkle with salt and pepper. Place into roasting pan.  Cook for 35-45 minutes or until thoroughly cooked.  Enjoy!

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